Lite Squash Pie Recipe

Name: Lite Squash Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small squash, cubed; 1 medium onion, chopped; ½ cup light margarine spread (I use country crock); 1 teaspoon oregano; 1 teaspoon basil; ⅛ teaspoon salt & pepper; ½ cup Egg Beaters egg substitute; 2 cups part-skim mozzarella cheese, shredded; 1 (8 ounce) package refrigerated reduced-fat crescent rolls; 1 tablespoon Dijon mustard

Servings: persons

3 small squash, cubed
1 medium onion, chopped
½ cup light margarine spread (I use country crock)
1 teaspoon oregano
1 teaspoon basil
⅛ teaspoon salt & pepper
½ cup Egg Beaters egg substitute
2 cups part-skim mozzarella cheese, shredded
1 (8 ounce) package refrigerated reduced-fat crescent rolls
1 tablespoon Dijon mustard

1
Melt butter in skillet.
2
Add squash, onions, salt, pepper, and other spices.
3
Cook until tender.
4
In a small bowl mix together the eggs and the cheese; add to the squash mixture.
5
Line one 10 inch pie pan with the rolled out crescent rolls.
6
Spread 1 tablespoon of dijon mustard on the crust.
7
Pour the squash mixture into the pan.
8
Bake at 350 degrees for 30 minutes.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 small squash, cubed, 1 medium onion, chopped, ½ cup light margarine spread (I use country crock), 1 teaspoon oregano, and more.

Yes, Lite Squash Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lite Squash Pie

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